Maple Berry Muffins
Yield: 16 muffins
  • 2 cups all-purpose flour
  • ½ cup packed brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • ½ cup butter, melted
  • ½ cup maple syrup
  • ¼ cup sour cream
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries or raspberries
  • Topping:
  • 3 tablespoons all-purpose flour
  • 3 tablespoons sugar (I used raw.)
  • ½ teaspoon ground cinnamon
  • 2 tablespoons cold butter
  1. In a large bowl, combine the flour, brown sugar, baking powder and salt. In another bowl, combine the milk, butter, syrup, sour cream, egg and vanilla. Stir into the dry ingredients just until moistened. Fold in the berries as gently as possible. (I always manage to break the berries up and they still turn out- do your best!)
  2. Fill greased or paper-lined muffin cups two-thirds full. (I tend to fill mine higher, but ⅔ full will make the tops more dome-like.) For the topping, combine the flour, sugar, and cinnamon; cut in butter until crumbly. (I always have to use my hands for this part- the only thing that works for me.) Sprinkle over batter.
  3. Bake at 400° for 16-20 minutes or until a toothpick inserted near the center comes out clean. Cool for 5 minutes before removing from pans to wire racks. Serve warm. Yield: 16 muffins.
Recipe by The Baker Chick at